Ramen Isn’t Always a Bad Thing

I was at the Skagit Valley Food Co-Op this weekend (LOVE that place) and they had Ramen noodles on sale for 79 cents a package. This isn’t the preservative and MSG laden stuff I know from when I was a kid. This stuff not only tastes good, it doesn’t have all the crap that regular ramen has in it.

Koyo Ramen, from China, contains no preservatives, no additives, no MSG. A portion of the export profits goes to supporting local organic agriculture. It is also vegetarian. I tried the mushroom flavor. Good stuff! Of course, I had to go muck up a perfectly vegetarian soup with chicken… Feel free to substitute tofu to keep it vegetarian.

Chicken Ramen Soup

1 package ramen noodles
1 3 oz can chicken
1 T dried corn
2 T dried shiitake mushrooms, broken up
1 T dried peas
1 packet soy sauce (or to taste)
1/2 to 1 t sesame oil, to taste
pinch red pepper flakes

At home: combine the corn, mushrooms, peas and red pepper flakes in a zip locking plastic bag. Carry the sesame oil in a screw top container.

In camp: bring 1 1/2 cups water to a boil. Break up the ramen noodles and add them, the seasoning packet and vegetables to the pan. When the noodles are almost done, add the chicken and its liquid.

Note: this is a thick soup, if you want it more “soupy” add more water.

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